OCTOBER RECIPE OF THE MONTH
This is a different way of cooking parsnips. And if you are a parsnip-lover, like me (and my husband, who had never heard of parsnips before he met me!) then a new method is a delight.
DERBY SAGE PARSNIPS
1 lb parsnips, peeled and cut into chunks
salt and pepper
1/4 C flour
2 - 3 oz grated Derby Sage cheese (or other cheese)
2-3 TBSP oil, with small knob of butter for taste
Preheat oven to 400*
Mix flour, seasoning and cheese in a bowl.
Boil parsnips in salted water for 2 minutes.
Drain parsnips a few at a time (they coat well with cheese mixture if they are steaming hot) and drop into cheese mixture. Keep parsnip pieces on a plate.
Meanwhile, heat oil and butter in roasting tin, and put coated parsnips in tin while oil is hot. Spoon the hot oil over the parsnips.
Bake for 35 - 40 minutes, turning over after 20 minutes.
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Last Updated: October 29, 2004
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